Description
Sticky Toffee Pudding is a classic British dessert featuring a moist date cake drenched in a rich toffee sauce. This indulgent treat is served warm, often with a scoop of vanilla ice cream or a dollop of whipped cream, making it the ultimate comfort dessert.
Ingredients
- 1 cup (150g) pitted Medjool dates, chopped
- 3/4 cup (180ml) boiling water
- 1/2 tsp baking soda
- 1/4 cup (60g) unsalted butter, softened
- 2/3 cup (130g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Toffee Sauce:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) brown sugar
- 3/4 cup (180ml) heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square or round baking dish.
- Place chopped dates in a bowl, pour over boiling water, and stir in baking soda. Let sit for 10 minutes to soften.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture.
- Stir in the softened date mixture (including liquid) until fully combined.
- Pour batter into prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Meanwhile, make the toffee sauce: In a saucepan, combine butter, brown sugar, cream, vanilla, and salt. Bring to a gentle boil, then simmer for 3–5 minutes until slightly thickened.
- Once cake is baked, poke holes in the top with a skewer and pour over about half the toffee sauce. Let it soak for 10 minutes.
- Serve warm with remaining sauce and optional vanilla ice cream or whipped cream.
Notes
- Use Medjool dates for the best flavor and texture.
- The pudding can be made ahead and reheated with extra sauce before serving.
- Pairs beautifully with vanilla ice cream or whipped cream.
